Earthy Mushroom Soup

Okay, so whenever I see “earthy” in any recipe I immediately get suspicious.  Why do I want to eat something that’s like dirt????  After I took a sip of this soup I just had to have a moment of silence, because (probably to people’s delight) for once I had nothing to say.  That’s how decadent this savory soup is!  Adapted from Mark Bittman, this is such a great autumn dish that is incredibly easy.

If you do live in Shanghai, it would be great to check out 草菇 (caogu)for this recipe.  In English it’s called a paddy straw mushroom.  It’s the same mushroom other than shitake that’s used in Chinese cooking and I picked these up because unpeeled, they look like quail eggs and were just bursting with flavor.

egg or vegetable?

egg or vegetable?

earthy mushroom soup

yum

Earthy Mushroom Soup

Prep time: 10 minutes                        Cooking time: 30 minutes                      Servings:  4 people

Budget for ingredients: 40RMB (if you go to the wet market)

Equipment:
Cutting board
Knife
2 Pots

Ingredients:
3 handfuls of mushrooms (approx. 3-4 cups)  I chose paddy straw, shitake, and shimeiji
4 T butter
1/2 onion, diced
2 cloves of garlic, minced
3 celery stalks
1 block of vegetable soup
1/4 c soy sauce
Salt & pepper to taste
Strips of dried seaweed

Directions:

  1. Chop up mushrooms and put it in a pot with high heat with pats of butter until it starts to release liquid.  Should take around 5-10 minutes.
  2. Add all other veggies and cook until onion turns translucent.
  3. Pour in soy sauce & veggie cube with  around 3 cups of water, and cook the soup until all vegetables are tender.
  4. Sprinkle on salt & pepper to taste.  Top with the dried nori (seaweed) and mix it in until it turns soft too.  Serve immediately.